Appetizers

• Italian Sausage Stuffed Mushrooms

  11

  Smothered with fresh mozzarella cheese and baked
  Light Portion – 8

• Calamari Marinara

  12

  Served with marinara and Johnny’s dipping sauce
  Light Portion – 8

• Pan Seared Sea Scallops

  15.5

  Seared jumbo scallops with brussels sprout slaw, tossed in Johnny’s hot bacon dressing

• Johnny’s Toasted Ravioli

  10

  Blended cheese ravioli with marinara
  Light Portion – 6

• Betta Bruschetta

  10

  Grilled focaccia bread, Roma tomatoes, goat cheese, onions, olive oil and basil
  Light Portion – 7
  Even betta with shrimp – 11
  Light Portion – 8

• Sausage Bread

  12

  Fresh baked bread stuffed with sausage, peppers, onion, fresh mozzarella and colby cheese, served with marinara sauce
  Light Portion – 8

• Spinach Artichoke Dip

  12

  Bubbly blend of melted cheeses, spinach and artichokes, served with toasted sourdough baguettes

• Classic Shrimp Cocktail

  14

  Jumbo shrimp served with cocktail sauce and Johnny’s dipping sauce

• Smoked Salmon Dip

  12

  Made in-house and served with toasted crostini for dipping

• Zucchini Fries

  10

  Shoestring zucchini fries served with a rémoulade dipping sauce
  Light Portion – 8

• Jumbo Lump Crab Cake

  18

  Jumbo lump crab meat served with a rémoulade sauce

• Little Italy Combination

  20

  Portion of the calamari marinara, sausage bread, toasted ravioli and bruschetta
  Light Portion – 16

Entrée Salads

Additions: Garlic Sautéed Shrimp 5.5 | Grilled Salmon Fillet* 6 | Grilled Chicken Breast 4 | Filet Tip Skewer* 7

• Johnny’s Supper club Spinach

  13

  Spinach with sun-dried tomatoes, sweet toasted pecans, crispy prosciutto and hard cooked egg with Johnny’s hot bacon dressing

• WALDORF

  12

  Spring greens, tri-colored apples, Gorgonzola cheese and sweet toasted pecans with Johnny’s Waldorf dressing

• Crusted Goat Cheese

  15

  Spring greens, pecan-crusted goat cheese, apple, carrots and Gorgonzola cheese with a white balsamic vinaigrette

• Traditional Caesar

  12

  Romaine, garlic croutons and parmesan cheese with a house-made Caesar dressing

Soups

• Baked Potato

  Cup – 5 | Bowl – 6.5

• French Onion

  Cup – 5 | Bowl – 6.5

• Lobster Bisque

  Bowl – 9

Autograph Pastas

Served with a house salad and fresh baked focaccia bread.
Side Salad Substitute: Caesar 3.5 | Spinach 4.5 | Goat Cheese 5.5 | Romaine Wedge 6.5

• Johnny’s Lasagna

  18

  Pasta layered with seasoned ricotta cheese, plum tomatoes, meat sauce and fresh mozzarella cheese

• Johnny’s Chanel No. 5

  25

  Marilyn’s Trademark! Blended cheese ravioli topped with lobster, shrimp, artichokes and prosciutto, served in a garlic cream sauce

• three Cheese Ravioli & Shrimp Rosa

  20

  Ravioli filled with a blend of cheeses, shrimp and spicy Rosa sauce

• lobster mac & cheese

  25

  Shell pasta baked in a rich cream sauce with lobster and a crunchy bread crumb topping

• Chicken Prosciutto

  23

  Linguine served with a grilled chicken breast, sun-dried tomatoes and prosciutto in a parmesan cream sauce

• Seafood Pasta Pomodoro

  23

  Shrimp, mussels, scallops, garlic, spinach and portabella mushrooms atop of fettucine with olive oil and an aromatic tomato broth

• Chef Andy’s Homestyle Cavatappi

  20

  Spicy Italian sausage, portabella mushrooms, cavatappi and spicy tomato cream sauce

• shells and Sausage

  20

  Shell pasta, Italian sausage deglazed with chicken stock, sun-dried tomatoes, spinach and parmesan cheese

Traditional Pastas

Additions: Garlic Sautéed Shrimp 5.5 | Grilled Salmon Fillet* 6 |Grilled Chicken Breast 4
Johnny’s Italian Sausage 3.5 | Mushrooms & Thick-Cut Bacon 3

• Linguine Basilico

  14

  Fresh basil, red cherry tomatoes and shaved Asiago cheese with linguine

• Johnny’s Minelli

  14

  Fettuccini served in a garlic cream sauce

• Classic Spaghetti marinara

  13

  Spaghetti served with our signature marinara sauce
  With meat sauce – 15

Steaks

All of Johnny’s entrées are served with our house salad and fresh baked focaccia bread.
Choice of garlic mashed potatoes, fresh vegetables, pasta marinara or baked potato.

Our bred-to-be-the-best premium steaks are hand selected and aged a minimum of 28 days.

• Johnny’s Steak De Burgo

  30

  Our signature steak – beef tenderloin medallions, roasted garlic, basil and oregano served in a cream sauce

• Johnny’s Filet Medallion Trio

  31

  Three individual filets topped with horseradish, Gorgonzola and parmesan crusts, served in a rich demi-glace

• Shiitake Steak Diane

  32

  Beef medallions served with sautéed shiitake mushrooms, topped with a brandy cream sauce and asparagus

• Filet Oscar

  35

  Filet topped with a Johnny’s crab cake, asparagus and béarnaise sauce

• Steak Diavolo

  28

  9 oz. top sirloin served with three jumbo shrimp, spicy tomato sauce and balsamic drizzle

• Midwest’s Best Filet Mignon

  6 oz. – 29 | 10 oz. – 39

  Our most tender cut of lean, midwestern beef

• Char-broiled Ribeye

  31

  Perfectly marbled steak for peak flavor

• Parmesan Crusted New York Strip

  29

  Abundant marbling for full flavor, topped with Johnny’s parmesan butter crust

• Chubby Cut Top Sirloin

  9 oz. - 23

  A steakhouse classic, combining marbling, tenderness and flavor

• Johnny’s Bone-in Ribeye

  18 oz. - 39.5

  Both flavorful and tender with a perfect amount of marbling

• Porterhouse Steak

  22 oz. - 37

  Combining the rich flavor of a strip with the tenderness of a filet

• Steak Toppers

  Butter Crusts:
  Horseradish, Parmesan or Gorgonzola Cheese – 2
  Grilled Onions – 2
  Balsamic Sage Mushrooms – 2
  Oscar, Sinatra, Chanel or Diavolo Style – 7

Surf & Turf

• Crusted Steak and Shrimp

  31

  Parmesan crusted top sirloin served with jumbo shrimp stuffed with lump crab meat resting on béarnaise sauce
  Substitute a 6 oz. filet – add 10

• Filet and Seafood Rockefeller

  39

  Scallops and lobster served alongside beef tenderloin medallions with a Gorgonzola cream sauce

Specialty Beef & Chops

• Johnny’s Veal Sinatra

  28

  Veal sautéed with shrimp, crab meat, mushrooms, sun-dried tomatoes, fresh basil, roasted garlic and light cream sauce

• Veal Parmigiano

  21

  Veal topped with marinara sauce and fresh mozzarella cheese

• Heart of Italy Combination

  27

  Portion of the chicken parmigiano, fettuccine minelli and the parmesan crusted top sirloin
  Substitute a 6 oz. filet – add 10

• Veal Rosa

  24

  Breaded veal scaloppini and shrimp, topped with spicy Rosa sauce

• Oven Roasted Prime Rib

  10 oz. 25 | 14 oz. 29 | 18 oz. 34

  Rubbed with fresh herbs and spices then slow-roasted, served with beef au jus and creamy horseradish sauce

Chicken

• Chicken Parmigiano

  20

  Two chicken cutlets breaded in herbed focaccia crumbs, topped with marinara and fresh mozzarella cheese

• Chicken Piccata

  22

  8 oz. chicken breast dredged in flour and sautéed in lemon, butter, white wine, capers and red onion

Seafood

• Cedar Planked Salmon

  23

  Salmon roasted on a cedar plank and glazed with apricot butter

• Crab Stuffed Shrimp

  28

  Jumbo shrimp stuffed with lump crab meat, served with béarnaise sauce

• Johnny’s Lobster Dinner

  Market Price

  An 8 oz. cold water lobster tail served with butter

• scallops and arugula Risotto

  26

  Seared scallops, lemon butter, cherry tomatoes, arugula and shaved Asiago cheese, served over parmesan cheese risotto

• Featured Daily Seafood

  Ask your server about our daily seafood feature!

Upgrades

• Potato/Vegetable

  Loaded Baked Potato 2
  Asparagus 4
  Asparagus with Béarnaise 4.5
  Creamy Risotto 3.5
  Broccolini 3.5
  Creamed Spinach Potatoes 4
  Brussels Sprouts 3.5
  Lobster Mac & Cheese 5
  Iron Skillet Potatoes 9

• Salad

  Caesar 3.5
  Spinach 4.5
  Goat Cheese 5.5
  Romaine Wedge 6.5

• Additions

  Grilled Shrimp Skewer 7
  Seared Sea Scallops 10
  Lobster Tail (8 oz.) – Market Price

Salads

• Steak Tribute

  16

  Skewer of filet tips, spring greens, Gorgonzola cheese, cherry tomatoes, thick-cut bacon and Johnny’s Tribute dressing

• Johnny's Supperclub Spinach

  13

  Spinach with sun-dried tomatoes, sweet toasted pecans, crispy prosciutto and hard cooked egg with Johnny’s hot bacon dressing

• Pepper Seared Salmon

  14

  Fresh Atlantic salmon, parmesan cheese, crostini, whipped goat cheese, red onion, bruschetta tomatoes and spring greens tossed in white balsamic vinaigrette

Chicken & Seafood

• Chicken Piccata

  22

  8 oz. chicken breast dredged in flour and sautéed in lemon, butter, white wine, capers and red onion

• Cedar Planked Salmon

  23

  Salmon roasted on a cedar plank and glazed with apricot butter

• Johnny's Lobster Dinner

  Market Price

  An 8 oz. cold water lobster tail served with butter

Steak & Chops

STEAK TOPPERS | Balsamic Sage Mushrooms – 2 | Grilled Onions – 2

• Johnny's Steak De Burgo

  30

  Our signature steak – beef tenderloin medallions, roasted garlic, basil and oregano served in a cream sauce

• Midwest's Best Filet Mignon

  6 oz. 29 | 10 oz. 39

  Our most tender cut of lean, midwestern beef

• Char-Broiled Ribeye

  31

  Perfectly marbled steak for peak flavor

• Chubby Cut Top Sirloin

  9 oz. - 23

  A steakhouse classic, combining marbling, tenderness and flavor

• Porterhouse Steak

  22 oz. - 37

  Combining the rich flavor of a strip with the tenderness of a filet

Sides

• Potato / Vegetable

  Fresh Vegetables
  Baked Potato
  Garlic Mashed Potatoes
  Asparagus
  Broccolini
  Brussels Sprouts

• Additions

  Grilled Shrimp Skewer 7
  Seared Sea Scallops 10
  Lobster Tail (8 oz.) – Market Price

Desserts

• Warm Chocolate Cake

  Fresh baked chocolate cake with a molten center, served with cinnamon ice cream

• Crème Brûlée

  Sweet cream, egg yolks, vanilla and sugar baked into a smooth custard, topped with caramelized sugar

• Tiramisu Cake

  Ladyfingers dipped in coffee and rum, Mascarpone cheese blended with amaretto, espresso and fresh whipped cream all on top a chocolate ganache pie crust with a dusting of cocoa

• Turtle Cheesecake

  Cheesecake topped with chocolate ganache frosting, creamy caramel and chopped pecans

• Limoncello Cake

  Citrus cake layered with raspberry preserves, fresh lemon custard and fresh berries

• Mounds Bar

  Coconut macaroon shortbread, warm chocolate sauce and coconut ice cream

• Roasted Banana Cheesecake

  Topped with brûlée of fresh banana and salted rum butterscotch

Coffee Drinks

• Italian Coffee

  Baileys, amaretto, coffee and whipped cream

• Café Veronique

  Peppermint Schnapps, Crème de Cacao, coffee and whipped cream

• Café Alpine

  Baileys, coffee and whipped cream

• Café Francesco

  Tia Maria, Grand Marnier, Crème de Cacao, coffee and whipped cream

Limited Inventory

• Fantini Farnese

  40

  Sangiovese, Abruzzo, Italy

• Rombauer

  69

  Chardonnay, Carneros, California

• Rodney Strong

  75

  Symmetry Meritage, Alexander Valley, California

• Bruno Giascosa

  81

  Nebbiolo D’ Alba, Piedmont, Italy

• Meeker

  81

  “Handprint” Merlot, Sonoma, California

• Antiche Terre Amarone

  90

  Della Valpolicella, Veneto, Italy

• J

  95

  Pinot Noir, Russian River Valley, California

• Mullan Road Cellars

  95

  Red Wine Blend, Columbia Valley, Washington

• Duckhorn Vineyards

  125

  Cabernet Sauvignon, Napa, California

• Mt. Brave

  134

  Merlot, Napa, California

• Jordan

  150

  Cabernet Sauvignon, Alexander Valley, California

• Silver Oak

  250

  Cabernet Sauvignon, Alexander Valley, California

Interesting Whites

• Relax

  8 / 30

  Riesling, Mosel-Saar-Ruwer, Germany

• Villa Jolanda

  8 / 30

  Moscato d’ Asti, Piedmont, Italy

• Angel Tears

  32

  Rose, Western Cape, South Africa

• Prophecy

  10 / 38

  Sauvignon Blanc, Marlborough, New Zealand

Chardonnay

• Copper Ridge

  7 / 26

  Chardonnay, California

• Storypoint

  9 / 34

  Chardonnay, Sonoma, California

• Kendall Jackson

  10 / 38

  “Vintner’s Reserve” Chardonnay, Sonoma, California

• Longridge

  40

  “The Emily” Chardonnay Pinot Noir, Western Cape, South Africa

Pinot Grigio

• Copper Ridge

  7

  Pinot Grigio, California

• Astoria Alisia

  10 / 38

  Pinot Grigio, Veneto, Italy

Pinot Noir

• Prophecy

  9 / 34

  Pinot Noir, Monterey and Sonoma, California

• Talbott Kali-Hart

  50

  Pinot Noir, Monterey, California

Merlot

• Copper Ridge

  7 / 26

  Merlot, California

• Angel Tears

  10 / 38

  Merlot, Western Cape, South Africa

Chianti / Malbec

• Gabbiano

  7 / 26

  Chianti, Tuscany, Italy

• Toscolo

  9 / 34

  Chianti, Tuscany, Italy

• Gascon

  9 / 34

  Malbec, Mendoza, Argentina

Zinfandel / Shiraz

• Rosemount

  8 / 30

  Shiraz, South Australia

• Matane

  8 / 30

  Primitivo, South Italy

• Layer Cake

  39

  Shiraz, South Australia

• Francis Ford Coppola

  49

  “Directors Cut” Zinfandel, Sonoma, California

Cabernet

• Copper Ridge

  7 / 26

  Cabernet Sauvignon, California

• Chateau Souverain

  8 / 30

  Cabernet Sauvignon, Sonoma County, California

• Louis M. Martini

  10 / 38

  Cabernet Sauvignon, Sonoma, California

• William Hill

  11 / 42

  Cabernet Sauvignon, Central Coast, California

• Arendsig

  55

  Cabernet Sauvignon, Robertson Valley, South Africa

Red Blends

• Dead Bolt

  9 / 34

  “Winemaker’s Blend”, California

• Coppola

  49

  “Diamond Series” Black Label Claret, California

• Terrabianca

  75

  Campaccio, Tuscany, Italy

• William Hill

  84

  “Benchmark” Red Blend, Napa, California

• Beaulieu Vineyard Reserve

  98

  “Tapestry”, Napa Valley, California

Champagne / Sparkling Wine

• Martini & Rossi

  Split 7 / 30

  Asti Spumante, Piedmont, Italy

• Lamarca

  Split 7 / 30

  Prosecco, Veneto, Italy

• Moet & Chandon

  115

  Imperial Brut, France

• Dom Perignon

  270

  Brut, France

Martinis

• Strawberry Basil

  Ketel One Vodka, Fresh Basil, Lime Juice, Strawberry Puree

• The Rude Cosmopolitan

  Patron Tequila, Triple Sec, Cranberry and Lime Juices

• Chocolate

  Smirnoff Vanilla Vodka, White and Dark Créme De Cacao, Cream

• Johnny's Italian Manhattan

  Templeton Rye, Campari, Sweet Vermouth

• Mango Volare

  Tito’s Vodka, Simple Syrup, Mango Puree

• Raspberry Limoncello

  Ketel One Vodka, Limoncello, Raspberry Schnapps

• Tuscan Sunrise

  Malibu Rum, Tito’s Vodka, Pineapple Juice, Orange Juice

• The Pomo

  Grey Goose Le Citron, Pomegranate Juice, Cranberry Juice

• Rumchatini

  Rumchata, Smirnoff Vanilla Vodka, Frangelico and Ground Cinnamon

• Johnny's Emerald

  Ketel One Vodka, Blue Curacao, Orange Juice, Pineapple Juice

• The Dirty Bird

  Grey Goose Vodka, Bombay Sapphire, Olive Juice, Gorgonzola Cheese Stuffed Olive

• Simple Peach

  Tito’s Vodka, Peach Puree, Simple Sugar, Lime Juice, Grand Marnier

Premium Scotch Whiskey

• Aberlour "A'Bundadh"

  Highland Single Malt, Cask Strength

• Balvenie "Doublewood"

  Single Malt, Aged 12 years

• Glenlivet

  Single Malt, Aged 12 years

• Glenfiddich

  Single Malt, Aged 12 years

• Glenmorangie

  Highland Single Malt, Aged 10 years

• The Macallan

  Highland Single Malt, Aged 12 years

• The Macallan

  Highland Single Malt, Aged 18 years

• Oban

  Highland Single Malt, Aged 14 years

• Lagavulin

  Islay Single Malt, Aged 16 years

• Johnnie Walker Black Label

  Blended Scotch, Aged 12 years

• Johnnie Walker Blue Label

  Blended Scotch, Aged 18 years

• Dewar's

  Blended Scotch

• Chivas Regal

  Blended Scotch, Aged 12 years

Beer

• Bottled

  Budweiser
  Bud Light
  Coors Light
  Miller Lite
  Michelob Ultra
  Guinness
  Stella Artois
  Peroni
  Dos Equis
  Bell’s Two Hearted Ale
  Blue Moon
  Buckler N/A
  Select Craft

• Draft

  16 or 20 oz
  Local Selection
  Samuel Adams Seasona